9/12/2012

Spicy Minced Pork in Lettuce Bundles

Not exactly the catchiest title, right? What this dish lacks in its name, it makes up for in taste and fun-to-eat charm. Here we have a great, low-carb way to transport a delicious mix of pork and vegetables from the plate to your mouth. I like to think of them as Asian style pork "tacos". No matter what you want to call them, you and your fellow diners (my kids love them) will enjoy a light and crunchy, yet savory meal that will make the list for fun weeknight meals.

These can also be served buffet style as an appetizer or light bite. I normally double the proportions for a weeknight dinner with lunchbox leftovers. To make an even more substantial and healthy meal, I serve the pork and lettuce cups with julienned vegetables, like red bell peppers and carrots. My children like to add mung bean noodles and sometimes sprouts to their "tacos". A spoonful of chopped honey roasted peanuts, a sprinkle of additional cilantro, and a dash of extra hot sauce will complete the bundle.

Trim the fat off the pork and freeze the meat for 30 minutes or until it is a little firm, which makes it easier to cut. Finely mince the meat with a sharp chef's knife. In a small bowl whisk together the sesame oil, soy sauce, Sriracha sauce, and cornstarch until smooth; set aside.

Heat the vegetable oil in a large skillet over high heat. Add the garlic, ginger and shallot, and stir-fry for 1 minute. Add the pork and continue to stir-fry until it is cooked through, about 3 minutes. Add the soy sauce mixture and continue to cook for 2 minutes, stirring constantly. Transfer the mixture to a serving bowl and stir in the cilantro, mint, green onions and lime juice.

Decorate a serving plate with the lettuce leaves and accompaniments to serve alongside the pork mixture. Enjoy!

These were great! We just started the South Beach Diet (per doc's orders, sigh...) and these were perfect for the intense, no-carb, no-wine, no-fun first phase! Thanks. Will be sure to make them again!